Sago comes from Maluku and Irian, sago therefore has a special meaning as a traditional food for locals. Until now there is no definitive data that reveals when the first known sago. Allegedly sago cultivation area of South East Asia and Western Pacific together with the utilization of its ancient dimesopotamia dates. But according to Ong (1977) sago has been known since the year 1200 based on records in Chinese writings. For example Marcopolo discovered in 1298 diSumatera sago and sago factory diMalaka been recorded in the year 1416. Technology exploitation and processing of sago cultivation and the most developed of these is Malaysia.Indonesia, particularly from areas of Riau have done export product in the form of sago sago dirty (Raw) in 1879. Exports net sago INDONESIA Beginning in 1901 and began exporting in the form of sago pearls in 1917. Notable history in the development of the sago industry in Indonesia didirikanya a sago processing industry by PT. Sagindo Sari Lestari in mid-1989 diArandai, Bintuna, Manokwari, Irian Jaya. Processing of sago is the most modern at the time of this itu.Hal really give an indication that the sago, other than as a modern food, a raw material for various industries. Stem. Sago has signs like morphology Aren (Arecha, SP), perbedaaanya, Palm does not form clumps, while sago grows in the form of Aren rumpun.Batang almost entirely covered with black fibers, while sago palm only has a little black on the edges so that the stem sago midrib daunya was evident as a tree nut. On average sago groves have 1-8 stems, each stem base of the stem grows 5-7 anakan.Pada wild conditions, sago groves will be widened by the number of chicks that are very much in the various levels of pertumbuhan.Anakan the very few that grow into dewasa.Batang sago tree is a cylinder which serves to accumulate / menunpuk karbohidrat.Tinggi sago stems from ground level to the base interest rate ranges between 10-15 m, with a trunk diameter in the lower reaches 35-50 cm. At the time of harvest sago stem weight bias reaches up to 1 ton, of which 20 percent of the pith contain flour, so that a sago palm tree can produce 150-300 kg of corn starch wet. Weight is still added weight of the roots and crown of leaves 50 Kg. Feature Sago Ready to Harvest and Harvest How To date, sago farmers not able to determine with certainty the exact age of sago to be harvested with optimum results. In general farmers less attention to the growth of sago sago since puppy until ready for harvest. However, the central area sago sago farmers who used to deal sago, using the criteria or specific traits that may indicate that it is ready for harvest sago. The characteristics of sago tree ready for harvest are generally viewed from the changes that occur in the leaves, thorns, shoots, and stems (Soekarto and Wijandi, 1983). Generally sago plants ready for harvest before the formation of flower buds have emerged but not yet blooming. At the time the last leaves are out to have different distances with sebekumnya leaf and last leaf are also slightly different, which is more upright and size, small. Another change is the peak to be somewhat less menggelembung.Disamping the thorns and leaf midrib be more clean and slick compared to young trees. In general, sago harvesting is still done simply and with force manual.Setelah felled sago tree is selected, logging usually done with an ax. After the tree fell, pelepahnya cleaned and partly stem ends removed because the starch content is low. Trees that have been cleaned cut into short sections with a size of 1.5 to 2 m. The logs were then taken to the nearest water source directly ditokok (extracted). To get the sago starch, the sago from the pith of stem starch extraction with the aid of water as an intermediary. Previous empelur stem destroyed first by ditokok or shredded. Judging from the means and tools used, how the extraction of sago starch by region sago-producing areas in Indonesia today can be classified on the traditional methods of extraction, the extraction of semi-mechanical, and mechanical extraction (Bambang H and Philip P, 1992). Sago starch is the most dominant component in sago starch is a starch (karbohidraat). Starch is a carbohydrate produced by plants to supply food. Chemical composition in 100 gam sago starch can be seen in table 2.1 for comparison also presented cassava starch (tapioca), and arrowroot. Carbohydrates are a natural polymer produced by plants and is needed by humans and animals. Carbohydrates also known as saccharide, which means gula.Karbohitrat can be classified based on the amount of saccharide that contains, namely monosaccharides, oligosaccharides, and polysaccharides. Polysaccharides are carbohydrates composed of many monosaccharides. Polysaccharides are natural polymers with monosaccharide compound as a monomer.